Thai Red Curry Chicken And Vegetables

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Oxmoor House


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2 1/2 tablespoons cornstarch

2 tablespoons water

2 1/3 cups light coconut milk

1/2 cup fat-free, less-sodium chicken broth

2 tablespoons fish sauce

1 1/2 tablespoons minced fresh ginger

1 tablespoon red curry paste

1 tablespoon honey

1 1/2 teaspoons grated fresh lime rind (about 2 limes)

2 large garlic cloves, minced

1 jalapeƱo pepper, seeded and minced

1 tablespoon peanut oil, divided

1 1/2 pounds skinless, boneless chicken breast, cut diagonally into thin strips

3 cups sugar snap peas, trimmed

2 cups thin red bell pepper strips

1 cup thinly diagonally sliced carrot (2 large)

1/2 cup chopped onion

1/3 cup chopped unsalted, dry-roasted peanuts

1/4 cup chopped fresh cilantro

6 lime wedges

3 cups hot cooked jasmine rice

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